Monday, June 10, 2013

It's the time of year when I seem to pick up locally grown corn-on-the-cob every time I go grocery shopping. The kids love it and it is easy! Perfect side for a large gathering too. I usually boil it on the stove with nothing added, and I often have some leftover. So, I decided to use the leftover corn off-the-cob in this salad.

This is one of my favorite combinations: crunchy green beans, sweet corn and tart tomatoes. Just what I want to be eating when it's summer. It would be really good with some fresh avocado too. Or maybe feta. I'll have to experiment some more...

I tossed it in a garlicky lemon dressing with a bit of basil and I think it is my go-to salad for the summer! It would be great next to grilled steak or chicken. I would also like to try it as a pasta salad, or served in romaine leaves. Pretty versatile. We ate it tonight and it elevated low-effort hot dog dinner to something that seemed a bit more premeditated. Nice.